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Arrange the cucumbers in a nonreactive container, such as a 4-cup Pyrex measuring cup. Pour the brine over the cucumbers. Cover the cucumbers with plastic wrap and weight the cucumbers down with a small plate or bowl so that they’re completely submerged. Set in a cool place and allow to ferment at room temperature for 1 week. Taste the cucumbers. If you want them to be more sour, leave them out for 2 more days.

To store them, strain the fermenting liquid into a nonreactive pan and bring to a boil, then remove it from the heat and allow to cool to room temperature. Pour the cooled brine back over the cucumbers, cover, and refrigerate for up to 1 month.

TURNIP KRAUT

Turnip kraut, which I pair with Poached Foie Gras Bratwurst, is excellent with any grilled sausage or roasted meat.

Makes about 1 quart

2½ pounds turnips, peeled and cut into long, thin matchsticks

1½ tablespoons kosher salt

½ teaspoon ground cumin

½ tablespoon coriander seeds

In a nonreactive container, toss the turnips with the salt and spices until they’re evenly distributed. Weight the turnips down with a plate. They will release liquid. Press them down to ensure all the turnips are submerged. Discard any that isn’t submerged. Store them in a cool dark place, optimally between 65° and 75°F. The liquid will begin to froth as fermentation takes hold. Allow them to ferment for four to eight weeks. When the frothing ends, the fermentation process is complete. Using a clean utensil, remove the turnips to a clean container or jar. Strain the liquid over the turnips, cover, and refrigerate until ready to use. This will keep for a month or more refrigerated.

PICKLED LAMB’S TONGUE

Pickled lamb’s tongue is very mild, soft, and delicate. It’s wonderful on a sandwich or as a garnish for a salad—two or three slices with mixed greens tossed with Sherry Vinaigrette, along with a toasted baguette, makes a great lunch or light meal—or it can be an intriguing garnish for a lean white fish, such as halibut with capers.

Don’t be spooked by the tongues. If you like corned beef, you’ll like pickled tongue—I guarantee it!

Serves 6

Cure

6 lamb’s tongues

2 cups kosher salt

1 teaspoon pink salt

1 cup sugar

Grated zest of 1 lemon

2 garlic cloves, minced

1 cup fresh thyme leaves

1 tablespoon crushed red pepper flakes

Court bouillon

2 cups white wine

2 cups red wine vinegar

1 carrot, sliced

1 onion, sliced

2 garlic cloves

1 bay leaf

To cure the tongues, wash the tongues thoroughly and place them in a nonreactive container. Combine the kosher salt, pink salt, sugar, lemon zest, garlic, thyme, and red pepper flakes and coat the lamb’s tongues with the mixture. Refrigerate, covered, for 6 days, turning the tongues once each day.

Rinse the cure off the tongues and place them in a 3-quart pot. Cover with the wine, vinegar, 2 cups water, carrot, onion, garlic, and bay leaf. Bring to a simmer, partially cover the pot, and keep the liquid at a gentle simmer for 2 hours. Take the pot off the heat and allow the tongues to cool in the liquid. Transfer the tongues and liquid to a nonreactive container, cover, and refrigerate until ready to use or for up to 1 month.

To serve the tongues, using a paring knife, peel the skin off each tongue and discard. Cut each tongue crosswise in ¼- to ⅜-inch-thick slices.

CHICKEN STOCK

SHELLFISH STOCK

SPICY KETCHUP

LOLA STEAK SAUCE

COFFEE BARBECUE SAUCE

RED PEPPER RELISH

SHASHA SAUCE

HORSERADISH CRÈME FRAÎCHE

AIOLI

TZATZIKI SAUCE

The biggest difference between cooking at home and cooking in the restaurants is that at the restaurants I have a nearly endless supply of ingredients and a large arsenal of prepared items on hand. Prepared stocks, dressings, and sauces make it a lot easier to put a dish together in a hurry. Here are the recipes that I always try to keep my home pantry stocked with. They all hold up very well and will help you avoid running out to the store to buy overly processed, overpriced junk. In the end they will save you not